Olive Oil Drops
94 Oil Must Always Be Filtered! The Fusty Defect
Oct 21, 202610 min
Why don’t we buy white wine with sediment, yet buy extra virgin olive oil with sediment — and risk the fusty defect?
About this Podcast:
This is a Podcast by Milena & Marco for people who want to know everything or almost everything about olive oil and olives!
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Contact path
Verified email
Booking probability
34%
Guest openness
Selective
80/100
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Signup to Generate a PitchQuestions about Olive Oil Drops
What is Olive Oil Drops about?
This is a Podcast by Milena & Marco for people who want to know everything or almost everything about olive oil and olives!
Who hosts Olive Oil Drops?
Olive Oil Drops is hosted by Marco Antonucci. The show has published 95 episodes to date.
What has Olive Oil Drops covered recently?
Recent episodes include "94 Oil Must Always Be Filtered! The Fusty Defect" (21 October 2026, 10 minutes), "92 Olive Oil Defects - So Many!" (15 July 2026, 11 minutes), and "91 What an oil mill looks like: the Destoner" (27 May 2026, 11 minutes).
How often does Olive Oil Drops publish?
Olive Oil Drops publishes roughly every two weeks, with episodes averaging 10 minutes across 95 episodes.
How hard is it to get booked on Olive Oil Drops?
Booking probability for Olive Oil Drops is 34%, and the host is rated Selective on guests. Olive Oil Drops requires a Pod Score of 80 or higher. Olive Oil Drops's contact route on record: verified email.
Who should pitch Olive Oil Drops?
The strongest fits for Olive Oil Drops are Snacks, Coffee & Other Foods. Olive Oil Drops has an arts audience.
About the host
Marco Antonucci hosts Olive Oil Drops, an arts podcast with 95 episodes published.
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Recent episodes
Our AI reads these to draft pitches. Use them as grounding for a pitch that cites a real guest and a specific topic.
Olive Oil Drops
92 Olive Oil Defects - So Many!
Jul 15, 202611 minCucumber, dried mushroom, winey and earthy notes: sensory attributes or olive oil defects?
Olive Oil Drops
91 What an oil mill looks like: the Destoner
May 27, 202611 minDo you remove the pit to make extra virgin olive oil? And what do train wheels have to do with destoning techniques? Does removing the pit really enhance aromas?
Olive Oil Drops
90 What an oil mill looks like: Storing and Bottling
Dec 17, 202511 minFunnel or vacuum bottling? And when it comes to preserving extra virgin olive oil, is nitrogen, argon, or a protective air layer the best choice
Olive Oil Drops
89 What an oil mill looks like: The Separator and the Filter
Dec 3, 20259 minCotton filters, natural decanting, freezing, or crystallization: Which method harms extra virgin olive oil the most?
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Olive Oil Drops
88 What an oil mill looks like: the Decanter
Nov 20, 202510 minWhy oil needs decanting like wine, how 2 and 3 stage decanters differ, and what “differential speed” really means
Olive Oil Drops
87 What an oil mill looks like: the Malaxer
Nov 5, 20259 minAn enamel bathtub and olive oil — what could they possibly have in common? And do we really need all those coils, reels, and metal spirals to make extra virgin?
Olive Oil Drops
86 What an oil mill looks like: the Crusher
Oct 22, 20258 minDo you have to stab olives to make olive oil? Or bash them with a hammer? Maybe squeeze them between disks and cones? How are olives actually crushed?
- Oct 8, 202511 min
Do olives need to be washed? Is certified weighing required? How an Olive Mill Works: The Scales, the Washer, and Leaf Remover
Olive Oil Drops
84 How do you design the space that houses an oil mill?
Sep 24, 202511 minHow do you design the space that houses an olive mill? It takes more than just a site visit!
- Jun 18, 20259 min
How are liqueurs and dietary supplements made from olive leaves? Are they really that profitable?
- Jun 4, 20258 min
How do you process olive leaves? How much can you make? Sold whole or in tea bags? And how are they used?
- May 20, 20259 min
Is it really possible to earn more from olive leaves than from making olive oil?
- May 7, 202510 min
How does Slow Food's Extra Virgin Olive Oil Guide work? Who writes it and chooses the oils? How does a producer get into it? What is Great Slow Oil? And the Slow Food Snail of Approval award? Who deserves it?
- Apr 23, 202510 min
1308/2013, 2022/2104, 2568/1991, 2022/2105… EU regulations come and go, but in the end, nothing really changes. Just more legal texts saying the same things in different ways!
Olive Oil Drops
78 Can You Really Make Oil from Cod Liver?
Apr 2, 202511 minIs cod liver oil really good for kids, or just an outdated childhood ritual?
Olive Oil Drops
77 Can Olive Oil Be Made Without Olives?
Mar 19, 202513 minWater, Flaxseeds, Vinegar, Saffron..Can You Really Make Olive Oil Without Olives?
Olive Oil Drops
76 Olive oil market: How NOT to sell online
Mar 5, 202514 min"‘I sell unpasteurized, unfiltered olive oil, no modifications in the cellar.” But is this really the right approach to selling extra virgin olive oil online?"
- Feb 19, 202511 min
Is it better to keep the leaves during the milling process, even adding more if necessary, or should the olives enter the mill completely leaf-free? What is the correct school of thought: leaf or no leaf?
Olive Oil Drops
74 The golden rule: harvest today, mill today!
Feb 5, 202514 minShould olives be piled up to dry, like our grandparents did, or sent straight to the mill in a refrigerated van?
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